Cranberry Jalapeño Cornbread Muffins Recipes

JALAPEñO CORNBREAD MUFFINS (GLUTEN FREE)

Steps:

• Preheat oven to 350F.
• In a large bowl whisk sugar, baking powder, cornmeal, flour, salt until combined.
• In a separate medium bowl, whisk eggs and then add oil, melted butter and milk.
• Add wet ingredients to dry and whisk until smooth.
• In a separate bowl mix jalapenos and sprinkle with flour just enough to cover all the jalapenos. After that, stir the jalapenos into the batter.
• Brush muffin tin with olive oil or batter and divide the butter equally between 15 cups. (You'll need to fill up about ⅔ of each cup). Add a jalapeno slice on top of each muffin (optional but makes a beautiful presentation).
• Bake for 20-25 minutes or until toothpick inserted in the thickest part will be almost dry.
• Remove from oven and let cool for 10 minutes in the muffin tin. Remove to wire rack and brush with melted butter (optional).
• Serve with honey, more butter, chili's, stews and many more!

FAVORITE JALAPENO CORN MUFFINS

Steps:

• In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins.